In part 2 of linguine alle vongole – the finer points of a perfect pasta, Francesco Mazzei explains why it is essential to use a pasta that’s long, slender and dry.
2nd #vongole video – linguine or spaghetti: the necessity of long, slender & dry
18 September 2009 By Leave a Comment
About Daniel YoungDaniel Young, the "young" in young&foodish, made his name following the food scene in New York and Paris as newspaper critic and cookbook author. Now he leads the action as creator and host of event nights in London.
